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10 votes
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Why do my spice flavors disappear when my beer is chilled?

It's a combination of human perception and physical science. Volatile compounds are less volatile at cold temperatures (physical chemistry), and the human nervous system is dulled or numbed slightly ...
dmtaylor's user avatar
  • 3,415
7 votes
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How to achieve that hoppy aroma and top notes

I think the primary factor would be how much you're dry-hopping with. More hops means more of the volatile aromatic compounds that produce those aromas. Most of the recipes I've seen call for ...
thesquaregroot's user avatar
  • 1,900
7 votes

How to achieve that hoppy aroma and top notes

In addition to the other answers which I agree with. Late boil additions are very important too at last 1-5 minutes or whirlpool. These add a "deep" aroma for lack of a better term. They seem to ...
Evil Zymurgist's user avatar
5 votes

How to achieve that hoppy aroma and top notes

From my experience thesquaregroot got it mostly rigtht - fresh hops and sufficient quantity. There is one more really important factor. As far as my experiments go, 4 days before adding hops and ...
Mołot's user avatar
  • 3,718
4 votes
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Cider Kit has made a really bad eggy smell. Will this go away?

Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, ...
Mołot's user avatar
  • 3,718
3 votes
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Does carbonation increase hop aroma?

Was the sample you tasted very very cold? Cold temperatures diminish the body's ability to perceive flavours. I've never found carbonation effects the hop aroma in a hugely significant way. An easy ...
Kingsley's user avatar
  • 2,060
3 votes
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How to prevent sulfur odors when brewing ginger ale / ginger beer?

The sulfur / boiled egg odor is hydrogen sulfide, which is produced by yeast when stressed. It happens minimally in all fermentation but is usually gassed out during vigorous fermentation which you ...
Evil Zymurgist's user avatar
2 votes

Why does my lactobacillus batch smell so bad?

Addressing your homefermentative comment, how do you know this Yakult pitch is a single strain of microbes? It could have some other strains to a smaller % and they are giving you your off smell. ...
brewchez's user avatar
  • 36.2k
2 votes

Using a hop back before bottling?

You'd pick up too much oxygen that way. The beer would oxidize in the bottle before you drank it all. Dry hopping is the way to go, just do more of it. More aroma, in this case, is a recipe issue ...
brewchez's user avatar
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2 votes
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How to correctly adjust hops for different alpha acid content

tl;dr version: yes, you are right, there are seasonal variations in a hop's aromatic qualities, and AA variations which necessitate adjusting the quantity of a given hop addition gives rise to even ...
Frank van Wensveen's user avatar
2 votes

How to correctly adjust hops for different alpha acid content

It does apply if the aroma hops have any time or above 175°. Then they will contribute to the isomerized alpha-acid IBU. That said, beer can be made more bitter with a lot of dry hops. But it's not ...
Evil Zymurgist's user avatar
2 votes

Wild Ginger Bug Smells Like Buttered Popcorn. Keep or Toss?

Butter is diacetyl. Yeast can eat it, so fortunately it ages out. Typically this will take 2-3 weeks in beer. I'm not sure how long in a ginger bug but my guess is similar timeframe. So just be ...
dmtaylor's user avatar
  • 3,415
2 votes

Beer left fermenting 2 months

Two months is not too much, if the temperature is not too hot. Best scenario, you could be lucky and still have some water in the airlock. Beer might be fine. Worst scenario, water has ...
Philippe's user avatar
  • 4,806
2 votes

Sanitizing additives (herbs)

Make a tea with the herbs and use the tea to dose. You can pre-taste this and dose as needed, and the steeping process (~180F) will pasteurize the herbs. You can also filter out the herbs this way to ...
rob's user avatar
  • 1,783
1 vote
Accepted

Hop alpha acid, iso-alpha acid and resin contributions to the boil, by example

The hops' lupulin glands do not only produce alpha-acids. They produce also other volatile substances (oils, resins) which give flavor and aroma to beer. And the hops also contain tannins which also ...
chthon's user avatar
  • 3,655
1 vote

Beer left fermenting 2 months

2 months is fine. Lots of people will leave their beer in a secondary fermentor longer than that. The only issue you'll have is that your beer might be oxidized and taste old because the cheapo ...
cmbetts's user avatar
  • 11
1 vote

Does carbonation increase hop aroma?

There is no real relationship between carbonation levels and perceived hop aroma on the palate, to the best of my knowledge. Two factors may be relevant: very high levels of carbonation interfere with ...
Frank van Wensveen's user avatar
1 vote
Accepted

WLP066 London Fog fermenting smell

So there is no definitive way I will be able to tell whether your beer is having an issue or not from what you have stated above. However, it doesn't sound like one of the biggies: Butter - Sweet ...
K4 Nerd's user avatar
  • 371
1 vote

How to get fruit aroma without a lot of the flavor into a beer

The only examles I've seen pull this off well are bottle aged beers. Where the flavors melow and meld with the malts but seem to keep the volatile aromas. (porters and stouts). Some fruits are better ...
Evil Zymurgist's user avatar
1 vote

What's up with the Twizzlers aroma?

It can be hard to help with perceived flavors here due to obvious limitations. If you can use this tool to best describe it, then we can help with solutions. http://www.beerflavorwheel.com Usually ...
Evil Zymurgist's user avatar
1 vote

How to achieve that hoppy aroma and top notes

Everything mentioned here, large dry hops, timing, flame out additions, whirlpool additions are all good ways to get the aromas in the beer. I think another important step is keeping them in the beer ...
freshop's user avatar
  • 276
1 vote

Hard cider funky taste

Making products like this with bread yeast is a crap shoot. Bread yeast isn't always as pure as brewers yeast. Its possible to pick up a contaminant that make the cider taste bad. More likely though ...
brewchez's user avatar
  • 36.2k
1 vote

Why does my lactobacillus batch smell so bad?

Although we use acidulated malt kettle sour, we too always get an off putting smell during kettle souring boil does rid most or atleast some of the smell, but fermentation does the best job of getting ...
Brandon J. Woodruff's user avatar
1 vote
Accepted

"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?

Sulfur odor is usually a sign of poor yeast heath and/or high sulfur levels in water Color is change is most likley just yeast in suspension offsetting the true color. Sulfur odor is usually gassed ...
Evil Zymurgist's user avatar
1 vote

"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?

Strong "rotten egg" smells are always subjective ("one man's horrendous stench is another man's garlic"). I have noticed some sulphurous smells when producing "fruit ciders" as well as lagers, ...
barking.pete's user avatar
  • 5,631
1 vote

"Makeyourowndrinks" Cider smells like sulfur and turned a brownish colour, is this normal?

Don't have experience with this specific set, but I made cider few times. Sulfur smell is not normal. OK, there are specific ale strains that give it no matter what, but most of the times it means ...
Mołot's user avatar
  • 3,718
1 vote

Cider Kit has made a really bad eggy smell. Will this go away?

OK all. My first cider try. I used a Brewers Best apple cider kit. After fermentation was done (about 10 days), I opened it to be knocked over by sulphur smell, aka rhino farts. However, it tasted ok ...
Scott's user avatar
  • 11
1 vote

Cider Kit has made a really bad eggy smell. Will this go away?

Sulphur needs to gas off, it's usually from a slow fermentation that wasn't vigorous enough. If it's already attenuated there's a couple solutions. But both require putting the bottled cider back ...
Evil Zymurgist's user avatar
1 vote

Why does my lactobacillus batch smell so bad?

Have others soured using Yakult? From what I can tell it's a specific strain of Lactobacillus (casei Shirota). Specifically designed as a probiotic to aid digestion. Kinda makes sense it would ...
Evil Zymurgist's user avatar
1 vote

Ginger Bug Smell?

I have been feeding my ginger bug for a few years now, had to start over a few times. Your ginger bug will initially just smell like the ginger you've used, however fresh it may be. As you continue to ...
Jeppe's user avatar
  • 398

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